JOB DESCRIPTION

KITCHEN ASSISTANT
School House & Ashby School are committed to safeguarding and promoting the welfare of
children and young people and expects all staff to share this commitment.

Responsible to: Catering & Domestic Manager/Director of Boarding

Grade: 2

Hours (term time only): Monday to Friday (4.00-7.00pm) term time only (38 weeks) & Saturday (3.00-
7.00pm (28 weeks only)

Overall Job Role:
To undertake the task of supporting Cook/Supervisor with the
preparation of meals and to perform domestic duties which ensure the
safe production of food relevant to current food and health safety
legislation. To also assist the cook in delivery of tea and to assist with
serving.

MAIN DUTIES & RESPONSIBILITIES:

1. Domestic Kitchen Duties

1.1 To adhere to and maintain COSHH regulations in the kitchen and domestic areas of the house.

1.2 To ensure the washing up is completed according to training and to help load the dish-washer.

1.3 To clean the floor areas in the kitchen and dining room and to empty the waste bins.

1.4 To clean the dining room tables with the appropriate cleaning materials as outlined in training.

1.5 To be prepared to perform spring-cleaning duties as and where necessary and under the direction of
Matron.

1.6 To launder the kitchen cloths and ensure that kitchen laundry is placed in the appropriate linen box
at the end of the duty.

1.7 To complete spring cleaning duties in conjunction with other staff, at the end of term, half term and
other periods, as directed by the Catering & Domestic Manager.

2. Food Preparation Duties:

2.1 In conjunction with the Cook/Catering Manager, prepare as required, food as specified on the menu
for the day. To monitor temperature control during the production of food.
 2.2 To undertake basic administration tasks under the supervision of Cook/Catering Manager (ie food
charts).

2.3 To assist with the preparation, production and distribution of meals, maintaining safe working
practice in the kitchen and dining room at all times.

2.4 In the absence of the Cook under Catering Manager’s direction, support the kitchen where possible.
To carry out any other kitchen duties, commensurate with the grade and skills of the job role and as
directed by a senior member of staff.

2.5 To prepare drinks for boys and supervising duty staff (ie water, juice, tea, coffee).

3. Health & Safety

3.1 Report any problems immediately, which you feel unable to deal with, to a senior member of staff.

3.2 To clean and make safe the Kitchen Servery after service. To always use the appropriate
equipment, appliances and cleaning materials as outlined in training.

3.3 To report to the Catering Manager if you are suffering from any illness which may affect you
performing your duty safely such as sickness or stomach complaints.

3.4 To report problems with equipment, breakages or possible unsafe appliances at once to a senior
member of staff.

3.5 When carrying out duties, to maintain the safety and security of the premises at all times, in order to
prevent danger to the resident boarders, staff and contents of the household.

3.6 To be prepared to wear appropriate protective clothing to preserve personal health and safety. To
be prepared to wear clothing of a suitable nature in accordance with School House rules and
regulations.

3.7 To maintain the safe and professional maintenance of the dishwasher. To undergo training for the
dishwashers in both the kitchen and scullery. Training will be given to ensure the ability and the skill
to replace the wash-liquid and replenish the salt when indicated to do so and disassemble the
dishwasher apparatus and sanitise after use.

3.8 To ensure the safe storage of foodstuffs at all times and maintain stock control.

3.9 To ensure, at all times, the good running of the kitchen. To immediately report any concerns or
queries to the Catering Manager (or Senior Member of staff) if the running of the kitchen may in
some way be compromised. To complete relevant maintenance sheets for reporting issues of a non
urgent nature.

4. General

4.1 To be prepared to occasionally stand in for other staff members in times of absence or increased
work load.

4.2 To work within professional boundaries with children and young people and to communicate
effectively whilst serving food to and in the vicinity of children.

4.3 School House & Ashby School are committed to safeguarding and promoting the welfare of children
and young people and expects all staff to share this commitment.
4.4 To be prepared to attend regular meetings.

4.5 To attend appropriate training sessions for the purposes of maintaining quality, safe practice in the
kitchen environment, to understand the needs and legal obligations of boarding schools, and for
potentially developing new working practices. To appreciate that these training sessions may need
to take place on rare occasion out of term time or duty time.

4.6 To oblige where possible with any other duties as might reasonably be requested by the Catering
Manager, Director of Boarding or member of the Pastoral Team.

4.7 To communicate effectively and appropriately with other members of staff, visiting guests and boy’s
in residence.

4.8 To help promote the ethos of School House wherever possible.

4.9 By negotiation, to be prepared to carry out duties for occasional work in holiday periods.